Pan-Seared Hokkaido Scallops with...Pan-Seared Hokkaido Scallops with Yuzu-Kombu Beurre Blanc

Plump, caramelized Hokkaido scallops resting on a vibrant, velvety edamame-wasabi purée, draped in a rich yuzu-infused kombu dashi butter sauce and finished with delicate micro-shiso.

Ingredients

Cooking Instructions

1. 01

   Pat the Hokkaido scallops completely dry with paper towels. Season the presentation side lightly with fine sea salt and keep chilled until ready to sear.

2. 02

   Blanch the shelled edamame in boiling salted water for 3 minutes. Immediately transfer to an ice bath to preserve the vibrant green color.

3. 03

   Drain the edamame well and transfer to a high-speed blender. Blend with heavy cream, wasabi paste, and a pinch of salt until silky-smooth. Pass through a fine mesh sieve to ensure a satin texture, then keep warm.

4. 04

   In a small saucepan over medium heat, combine the kombu dashi, mirin, and white soy sauce. Simmer until the liquid is reduced by half.

5. 05

   Lower the heat to its absolute minimum. Whisk in the cold, cubed butter one piece at a time, allowing each piece to fully emulsify before adding the next. Once all butter is incorporated, whisk in the fresh yuzu juice and season to taste. Keep warm in a water bath, but do not let it boil.

6. 06

   Heat a heavy cast-iron skillet over high heat until smoking. Add the grapeseed oil, then gently place the scallops into the pan. Sear undisturbed for 2 minutes to form a deep golden-brown crust.

7. 07

   Flip the scallops and sear the second side for exactly 30 seconds. Remove from the pan immediately to prevent overcooking.

8. 08

   To plate, spoon a generous pool of warm edamame-wasabi purée onto the center of each plate. Arrange three seared scallops on top, spoon the velvety yuzu-kombu beurre blanc around the base, and garnish with micro-shiso leaves and a sprinkle of Maldon sea salt.